Preheat oven to 180 C / 356 F. Line a 22 cm (8,5 inch) springform pan with parchment paper or you can also grease the bottom and edges of the pan
Mix milk and vinegar together and set aside.
Melt chocolate in a water bath. Mix almond butter and coconut oil to the melted chocolate.
Combine all dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda and salt.
Mix wet ingredients to dry and pour the cake batter into the pan.
Bake for 35-40 minutes. Make a toothpick test from the middle of the cake after about 35 min.
The cake should be quite firm in the middle but there should be some batter left in the toothpick. If the toothpick is dry, the cake is too dry.
Let cake cool after baking in the pan. Remove from the pan after about 15 minutes.
The cake is easier to cut after it has been in the fridge for at least an hour. You can also leave the cake in the fridge overnight and cut it into layers when it's totally firm.
Use a sharp large knife to cut the cake into three even layers.
Mix whipped cream and blueberries or blueberry jam together and spread on the cake layers.
Decorate the cake with blueberries.